Recently, Canadian research institutes have successfully developed NOCC preservatives.
NOCC, N, O-carboxymethyl chitosan preservative, is a new ideal biochemical preservative. When using the 0.7%-2% NOCC solution sprayed on the surface of fruits and vegetables, or dipping fruit, a layer of film can be formed on the surface of the fruit, and this layer of film can always be wrapped on the surface of the fruit, its role is to prevent The oxygen enters, prevents the carbon dioxide from being discharged, delays ripening of the fruit, achieves the purpose of preservation, and can be kept fresh for more than 3 months